Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.

Cover and chill for 3 hours or until well chilled.

Preheat oven to 350F.

Line eighteen 1 1/4 inch muffin cups with paper bake cups. Set aside.

For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside.

In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.